Vegan Butternut Squash Mac Cheese (Printable)
Creamy pasta with roasted butternut squash and a luscious vegan cheese sauce for a cozy meal.
# What You'll Need:
→ Vegetables
01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 1 small yellow onion, chopped
03 - 3 cloves garlic, peeled
→ Pasta
04 - 12 oz elbow macaroni or pasta of choice (gluten-free if desired)
→ Sauce Base
05 - 1 cup unsweetened plant milk (soy, oat, or almond)
06 - 2 tbsp nutritional yeast
07 - 2 tbsp olive oil
08 - 1 tbsp lemon juice
09 - 1 tsp Dijon mustard
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp turmeric (optional, for color)
12 - 1/2 tsp salt, plus more to taste
13 - Freshly ground black pepper, to taste
→ Optional Topping
14 - 1/3 cup breadcrumbs (use gluten-free if needed)
15 - 1 tbsp olive oil
# How-To Steps:
01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - Spread the butternut squash cubes, chopped onion, and garlic cloves on the baking sheet. Drizzle with 1 tbsp olive oil and toss to coat evenly. Roast for 25–30 minutes until the squash is tender and lightly caramelized.
03 - While roasting, prepare the pasta according to package directions. Drain and keep warm.
04 - Transfer the roasted vegetables to a blender. Add plant milk, nutritional yeast, 1 tbsp olive oil, lemon juice, Dijon mustard, smoked paprika, turmeric (if using), salt, and pepper. Blend until smooth and creamy.
05 - Taste the sauce and adjust seasoning as needed. If the sauce is too thick, add a small amount of plant milk to achieve the desired consistency.
06 - Return the drained pasta to the pot. Pour the butternut squash sauce over it and gently stir to coat. Warm over low heat until heated through.
07 - Mix the breadcrumbs with 1 tbsp olive oil. Sprinkle evenly over the pasta placed in an oven-safe dish and broil for 2–3 minutes until golden brown and crisp.
08 - Serve immediately, optionally garnished with fresh herbs.
# Expert Tips:
01 -
- The butternut squash creates a sauce so silky and naturally sweet you'll forget there's no cheese involved.
- It comes together in under an hour and tastes like you spent way more time than you actually did.
- One bite and suddenly vegan comfort food stops feeling like a compromise and starts feeling like a treat.
02 -
- Roasting the squash properly is non-negotiable—skip this step and use raw squash and your sauce will taste watery and pale compared to what you're aiming for.
- The sauce will thicken as it cools, so if it seems loose after blending, that's exactly right and it'll set up perfectly once combined with the pasta.
03 -
- Don't blend your sauce for too long or you'll incorporate too much air and it won't have that dense, luxurious feel—smooth and creamy in about 60 seconds is perfect.
- Add your salt gradually and taste as you go because nutritional yeast already brings a subtle saltiness that sneaks up on you.